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TSV- Table setting
Mise en place
and
setting tables
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Slide 1:
Diapositive
Theory of serving
MBO
Studiejaar 1
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Mise en place
and
setting tables
Slide 1 - Diapositive
Mise en place
Traditional term meaning ‘put in place’ but also preparation for service.
Used to mean all the duties required to prepare for service.
Supervisor is responsible for duty schedule to ensure all tasks are completed before service.
Slide 2 - Diapositive
Preparatory activities
We distinguish between MEP and preparatory activities
Slide 3 - Diapositive
MEP
Litarally putting the items where you can grab them easily for service
Preparatory activities
Maintenance
Ordering
Cleaning
Audit / Check
Slide 4 - Diapositive
Can you name at least 10 MEP activities
Slide 5 - Question ouverte
Can you name at least 10
preparatory activities
Slide 6 - Question ouverte
Slide 7 - Diapositive
What could me maintenance activities here?
Slide 8 - Question ouverte
Maintenance
Assuring the coffee machine works
changing light bulbs
Checking of the fridges work properly
Check if the beer tap still working
Check if furniture needs repairing
The act of keeping property or equipment in good condition by making repairs, correcting problems
Slide 9 - Diapositive
Prepraparatory activities
Polishing cutlery and silverware
Cleaning and refilling menage
Polishing glassware
Iron the linen
Dusting tables, lamp, chairs, skirting-boards
Making sure the back office in up to par
Sweeping and vacuuming
Checking the number of reservations
Reporting maintenance issues
Slide 10 - Diapositive
Different types of linen
During the preparations, different types of linen are used.
Slide 11 - Diapositive
Drying utensils
Cleaning lavatories
Polishing glassware
Cleaning surfaces
Slide 12 - Question de remorquage
Name several functions of this cloth
Slide 13 - Question ouverte
You are the manager of a restaurant and you find this cloth, used on the counters of your bar.
You should be really angry about this, why?
Slide 14 - Question ouverte
Table setting
Slide 15 - Diapositive
You set the table in a specific order
Molton
Linnen
Fixed attributes
Napkins
Cutlery
Side plate
Glassware
Slide 16 - Diapositive
What are the 3 functions of a molton?
Slide 17 - Question ouverte
1
Slide 18 - Vidéo
00:22
What do you need to keep in mind when placing the linen on the table?
Slide 19 - Carte mentale
What is important when folding a napkin ?
Slide 20 - Carte mentale
Symmetry is important in table setting. Why?
Slide 21 - Carte mentale
On which side of the napkin do you place the knife?
Slide 22 - Question ouverte
What is this used for?
Slide 23 - Question ouverte
What is this used for
Slide 24 - Question ouverte
What is this used for?
Slide 25 - Question ouverte
What is this used for
Slide 26 - Question ouverte
next subject will follow in the coming slides
Slide 27 - Diapositive
Smart goals
Soon you will start your internship. You get the freedom to decide in which specific areas you want to develop yourself
You have received a list with skills you can acquire at work
see next 2 slides
Slide 28 - Diapositive
Slide 29 - Diapositive
Slide 30 - Diapositive
Pick three things you want to focus on
Make 3 goals on how you think you can achieve these goals
Watch the videos in the next slides
Slide 31 - Diapositive
Slide 32 - Vidéo
Slide 33 - Vidéo
Think of 3 things you want to work on during your internship
Slide 34 - Diapositive
My first smart goal is :
Slide 35 - Question ouverte
My second goal is :
Slide 36 - Question ouverte
My third goal is :
Slide 37 - Question ouverte
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